Vanilla Bean Mini Cheesecakes with Blueberry Sauce

I think baking cheesecake is a bit intimidating to a lot of people. I used to be one of those people. But, after diving in and making a few, I realized that they really aren’t that hard to bake.

If you’re still on the fence, mini cheesecakes can be a bit less intimidating. If nothing else, there’s a lot less baking time involved. And, a lot less surface for those annoying cracks.

You can use mini muffin pans for these, but you can also use one of my favorite things – a mini cheesecake pan. They make little treats that are just the right size. Plus, when they’re baked and cooled, the bottom pushes up easily to remove perfect mini cheesecakes.

There are so many things I love about these. One of my favorite things is the toasted coconut in the crust. The cheesecakes themselves feature another of my favorites – vanilla beans. On top of all that, each one is topped off with a sweet blueberry sauce. They’re pretty much perfect for a cool summer treat.

To make the cheesecake filling:

Bake 15-18 minutes, or until cheesecakes are set. Cool in pan on wire rack for about an hour. Refrigerate at least 2 hours before serving.

To make the blueberry topping:

Place blueberries, lemon juice, 2 tablespoons sugar, and 1 tablespoon water in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Continue to boil for 2-3 minutes. Reduce heat and simmer for another 2-3 minutes, stirring to desired consistency. Add more water if necessary.

Remove from heat and cool slightly. Refrigerate until ready to use. Serve cold or warm over cheesecakes.

Notes:

If you don’t have a vanilla bean or vanilla bean paste, you can substitute 2 teaspoons vanilla extract.

They look good but personally I prefer strawberries. Not a problem to adjust though 🙂 I was a little intimidated about making a regular sized cheesecake but I dove right into it and was completely successful with it. People go crazy for my cheesecakes. I find that a hot water bath prevents most cracks.

My eight year old daughter and I made these yesterday. They came out great! It’s so nice the crust is easy. You and your helper get to press it in with your hands rather than trying to roll in out. I say, my family doesn’t need to hear me swearing at our food. A couple of notes — you can definitely use a regular muffin pan (NOT a mini) instead of buying a new pan. Use liners. You can take them off, if you choose, after chilling. Toast the coconut for no more than10 minutes, and monitor and mix it aggressively so it doesnt burn. An hour’s chilling is plenty and is less cruel to your helper. Lastly, you can use any jam or fruit compote you happen to have around, if you don’t feel like making a topping. We used strawberry rhubarb, which was delicious. Have fun with these, everyone.

My boyfriend’s father aside from desserts soaked in rum loves anything vanilla. And since cheesecake is so rich, am glad I found mini recipes in your gold mine site. I will have both the 12 cup regular cupcakes pan and the 6 cups mini cheesecake pan. What an expensive hobby.

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. There's sure to be something delicious for everyone. Happy baking!